Prevention and treatment of bacterial perforation in peach
(1) harmful symptoms.
Peach bacterial perforation mainly harms peach leaves, but also infects shoots and fruits. After the injury of the leaves, there are nearly round or irregular brown disease spots, which gradually dry up and fall off to form perforation, so it is called perforation disease. In severe cases, several disease spots are often connected to form scorched and strong spots, which dry up most of the leaves and cause early defoliation, so the disease is also called early defoliation disease of peach trees.
(2) Prevention and control methods.
① strengthens the comprehensive management of Taoyuan. Increase the application of organic fertilizer, avoid partial application of nitrogen fertilizer, pay attention to orchard drainage, reasonable pruning, make peach orchard ventilated and transparent, promote tree growth and improve disease resistance. ② thoroughly remove withered branches, fallen leaves, fallen fruit, concentrated burning or deep burial, to eliminate the source of primary infection bacteria; ③ chemical control. Spray the peach tree with 4: 5 Baume stone sulfur mixture or 70% Solibar 50: 80 times before sprouting, or spray 1-1-100 Bordeaux solution. During the growing period, spray 65% Dysen zinc wettable powder 500 times, or 10% germicidal water 800 times, or 70% Solibar 150 times 200 times or zinc sulfate lime solution (1 part of zinc sulfate, 4 parts of hydrated lime, 240 parts of water and fully mixed) and so on.
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Prevention and treatment of peach ball
In recent years, peach balls have occurred seriously in the nectarine orchard of our town, the light trees are weak, the output is declining, the heavy ones are dead, even dead trees. For this reason, we have carried out drug screening and control for 2 consecutive years, and the results are very good, which are summarized as follows: 1. Strengthen the comprehensive management measures of fertilizer and water, keep the trees strong, ventilated and transparent, and pay attention to the protection of natural enemies. two。 Before sprouting, in the first and middle of March, the wax on the body surface of overwintering nymphs is still less, so timely control can achieve better results. Choose 5 degrees of stone sulfur
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Processing technology of preserved apricot fruit
(1) Selection of raw materials → cleaning, soaking → sulfur fumigation → sugar boiling → sugar soaking → baking → shaping and packaging → finished products (2) Description of operation points (1) Selection of raw materials: dry wild apricot with thick meat, large size, less fiber content, light browning, and no mildew and insect damage is selected as raw materials. (2)Washing and soaking: Wash the selected dried wild apricot and almond thoroughly with water and then soak for 30 minutes.
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